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Sweet & Spicy Kashmiri Curry with Japanese Yam & Green Beans
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2 or 4 Serving Dinner

Sweet & Spicy Kashmiri Curry

with Japanese Yam & Green Beans

Tags: Gluten-Free Soy-Free Chef's Choice High Fiber Bone Health
Cook Time
2 Servings  |  40 min 4 Servings  |  50 min

Nutrition (per serving)

CALORIES
730
FAT
27g
CARBOHYDRATES
115g
PROTEIN
13g

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INGREDIENTS

  1. ½ cup short-grain brown rice
  2. 1 Japanese yam (unpeeled), diced into 1-inch pieces
  3. 4 oz green beans, cut in half
  4. 1 oz fresh ginger, peeled and roughly chopped
  5. 2 garlic cloves, peeled
  6. 1 tbsp tomato powder
  7. ¼ cup toasted coconut
  8. ¼ cup tamarind chutney
  9. 1 tsp turbinado sugar
  10. 1 tbsp curry powder
  11. 2 tsp Kashmiri chile powder
  12. 5.5 oz coconut milk
  13. 1 lime, half juiced, half cut into wedges
  14. ¼ cup sliced almonds
  15. 2 tsp + 1 tbsp vegetable oil*
  16. Salt and pepper*
  17. *Not included
  18. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  19. For full ingredient list, see Nutrition.
Allergens: tree nut (almond, coconut)
Tools: Small saucepan with lid, Baking sheet, Blender or food processor, Medium saucepan
Cook Time
2 Servings  |  40 min 4 Servings  |  50 min

Nutrition (per serving)

CALORIES
730
FAT
27g
CARBOHYDRATES
115g
PROTEIN
13g

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INSTRUCTIONS

1
Cook the brown rice

Preheat the oven to 400°F. Add brown rice, 1¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 25 to 30 minutes. (4-serving meal: use 2½ cups water).

2
Roast the vegetables

Add yam, green beans, 2 tsp vegetable oil, and a pinch of salt and pepper to a baking sheet and toss. Roast until vegetables are tender and browned in places, 18 to 20 minutes. (4-serving meal: use 4 tsp vegetable oil).

3
Make the curry paste

Add ginger, garlic, tomato powder, toasted coconut, tamarind chutney, turbinado sugar, curry powder, ¾ tsp salt, ½ cup water, and as much of the Kashmiri chile powder as you’d like to a blender. Blend the curry paste until smooth, scraping down the sides of the blender as needed. (4-serving meal: use 1½ tsp salt, 1 cup water). TIP: If you’re sensitive to spice, use less Kashmiri chile powder.

4
Simmer the curry

Heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Add curry paste and cook until fragrant and toasted, 1 to 2 minutes. Add coconut milk and bring to a simmer. Cook the Kashmiri curry until slightly thickened, 2 to 3 minutes. (4-serving meal: use 2 tbsp vegetable oil).

5
Serve

Add roasted vegetables and lime juice to the curry. Divide rice between bowls. Top with sweet & spicy Kashmiri curry with Japanese yam and green beans. Sprinkle with almonds and serve with lime wedges. Tuck in!

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